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The Ultimate Moist and Fluffy Southern Coconut Cake with Cream Cheese Frosting

A close-up of a moist slice of coconut cake layered with white frosting and topped with toasted coconut flakes.
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You will make a tender, moist coconut cake with a light crumb and a rich, fluffy coconut cream cheese frosting. This classic recipe brings bakery-style flavor home for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut milk (full fat)
  • 1 cup sweetened flaked coconut, divided
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon coconut extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, whole milk, vanilla extract, and coconut milk to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the batter is smooth.
  4. Gently fold in 1/2 cup of the sweetened flaked coconut into the batter by hand.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and 1/2 cup butter until smooth.
  8. Gradually add the sifted powdered sugar, beating until combined. Mix in the coconut extract. Beat on medium-high speed until the frosting is light and fluffy.
  9. Place one cooled cake layer on your serving plate. Spread about one-third of the frosting evenly over the top.
  10. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  11. Press the remaining 1/2 cup of sweetened flaked coconut onto the top and sides of the cake. For extra flavor, toast the coconut lightly before applying.
  12. Chill the cake for at least 30 minutes before slicing and serving for the best texture.

Notes

  • For an extra moist cake, you can brush the cooled cake layers lightly with a mixture of 1/4 cup coconut milk and 1 tablespoon sugar before frosting.
  • To toast the coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • If you prefer a tangier frosting, use a full stick (8 tablespoons) of cream cheese in the frosting recipe.

Nutrition

Find it online: https://cookingbymia.com/moist-fluffy-southern-coconut-cake-recipe/